Chocolate Banana Crepes

Chocolate Banana Crepes
  • PREP TIME
    20 mins
  • COOK TIME
    10 mins
  • TOTAL TIME
    30 mins
  • SERVING
    4 People
  • VIEWS
    63

Indulge in the decadence of these chocolate-infused crepes, filled with sweet, caramelized bananas and drizzled with a luscious chocolate hazelnut sauce. A delightful treat for breakfast, brunch, or dessert!

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    35 g
  • Cholesterol
    70 mg
  • Fiber
    3 g
  • Protein
    4 g
  • Saturated Fat
    5 g
  • Sodium
    57 mg
  • Sugar
    19 g
  • Fat
    9 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

In a medium bowl, whisk together 1/2 cup milk, 1 1/2 tablespoons melted butter, egg yolk, 2 teaspoons hazelnut liqueur, and vanilla extract until well combined. (2 minutes)

02

Step

Whisk in 2 tablespoons confectioners' sugar until completely incorporated, then whisk in 1 tablespoon cocoa powder until completely incorporated. (1 minute)

03

Step

Gradually whisk in flour until just combined. Be careful not to overmix; a few small lumps are okay. Set batter aside to rest for 15 minutes. (2 minutes)

04

Step

While the batter rests, prepare the chocolate hazelnut sauce: Melt 1/2 tablespoon butter in a small saucepan over low heat. (1 minute)

05

Step

Stir in 1 tablespoon milk and 2 teaspoons hazelnut liqueur, then whisk in 2 tablespoons confectioners' sugar and 1 tablespoon cocoa powder until smooth. Keep warm over very low heat, stirring occasionally. (5 minutes)

06

Step

Heat a nonstick skillet or crêpe pan over medium heat. Lightly coat with cooking spray or a small amount of butter. (2 minutes)

07

Step

Pour about 1/4 cup batter into the hot skillet and immediately rotate the skillet to spread the batter out in a thin, even layer. (1 minute)

08

Step

Cook the crêpe for about 2 minutes, or until the edges are set and the bottom is lightly golden brown. Flip and cook for 1 minute more. (3 minutes)

09

Step

Transfer the crêpe to a plate. Top with 1/4 of the sliced bananas and spoon 1/4 of the chocolate hazelnut sauce over the bananas. (2 minutes)

10

Step

Roll or fold the crêpe and sprinkle with confectioners' sugar. Repeat with the remaining batter, bananas, and sauce. Serve immediately. (10 minutes)

For best results, use a good quality nonstick skillet or crêpe pan to prevent sticking.
Resting the batter allows the gluten to relax, resulting in more tender crepes.
If the sauce becomes too thick, add a teaspoon or two of milk to thin it out.
Feel free to add other toppings such as whipped cream, fresh berries, or chopped nuts.
A splash of orange liqueur can add depth to the recipe.

Cara Larson

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.5/ 5 ( 21 Ratings)
Total Reviews: (10)
  • Eusebio Treutel

    Next time, I'm going to try adding some chopped nuts for extra crunch.

  • Taylor King

    These crepes were a huge hit! My kids devoured them.

  • Marcos Powlowski

    The hazelnut liqueur really elevates the flavor of the crepes.

  • Lottie Bartoletti

    I added a little bit of instant coffee powder to the batter for a mocha flavor, and it was fantastic!

  • Moshe Kozey

    I made these for a brunch party, and they were gone in minutes!

  • Andre Klein

    These are the best crepes I've ever made!

  • Janet Bergnaum

    I used almond milk instead of regular milk, and they turned out great for my dairy-free friend.

  • Rafael Swaniawski

    The chocolate sauce is amazing – I could eat it with a spoon!

  • Antonio Schimmel

    I love how customizable this recipe is. I added some peanut butter to the sauce and it was incredible!

  • Mustafa Stokes

    This recipe is a keeper! So easy to follow and the results are restaurant-worthy.

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